What's Up - Your guide to what's happening in Fayetteville, AR this week!
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42 WHAT'S UP! JANUARY 7-13, 2018 A lot of things have changed during the years Emilia's Mediterranean Kitchen has been open Fayetteville. One thing that hasn't is the way the owners follow traditional Mediterranean recipes when making their signature dishes. "We're mainly Mediterranean with the traditional hummus and that type of thing," Sara Lusher said of the Dickson Street eatery. "We make the hummus the same way they have made hummus for two thousand years, or however long they have made hummus." Sara, and co owner George Ouyoumjia, enjoy bringing Mediterranean cuisine to patrons of their restaurant. Many of the recipes are handed down from George's mother, Emelia, the restaurant's namesake. "A lot of the recipes are hers" Sara said. "When we first opened it was mainly kabobs and hummus and babakanoosh. That type thing." Because Mediterranean food wasn't all that well know in Northwest Arkansas years ago the pair decided to include other Mediterranean dishes on the menu. Today the staples include lamb meatballs, chicken and shrimp Alfredo, pesto linguini and roasted pork loin. "We pretty much stay traditional," she said. "I think it is more common now and people are more familiar with Mediterranean food. We still try and stay with that Mediterranean theme. But, you have to have some pasta to bring people in. You need something for everyone." In the beginning Sara and George met years ago in Hot Springs where they were introduced by mutual friends. George, who is Armenian by heritage and Syrian born, and Sara hit it off. George came to the United States when he was 18-years old and has now been in the country more than 50 years. Sara had a background in the restaurant business, but George did not. But, they did have some of George's family recipes. The pair eventually decided to move north to Fayetteville where George's son was starting University. Soon they cooked up Emilia's Mediterranean Kitchen. Word of the new Mediterranean restaurant spread quickly. "It all started out with a lot of ladies coming in," she said. "Then they would drag their husbands in." Soon Emelia's Mediterranean Kitchen was serving brunch. But it wasn't just any brunch, it had a Mediterranean twist. "Brunch is what we are most known for," Sara said. "Years ago I heard a guy say as he came in the door, 'What are they going to know about brunch.' Later he pulled me to the side and said… 'I get it now.'" At first, Sara said, some people didn't understand their idea of a brunch menu. "We were the first people who started putting salads with brunch," she explained. "We put tabouli on the plate, too. We do tabouli a little different. It's not like a Lebanese tabouli with only Bulger wheat and tomatoes and parsley. We use romaine lettuce and red and green bell pepper and cucumbers and onions and tomatoes, and Bulger wheat. It's kind of fully loaded." feature story Advetorial Feature Mediterranean mix Emelia's Kitchen known for traditional favorites, flavors BY DAVE WOODS ADVERTORIAL WRITER DWOODS@NWADG.COM Brunch at Emilia's often includes a crisp salad and tabouli.